Temper the whisked six egg yolks with some of the boiled milk with butter before adding it to the pumpkin boiled in water to a marmalade for the receipt (recipe) Pompkin Soup.
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Posted by: hearttohearthcookery | November 11, 2021
Temper the Eggs-A Taste of Hearth Cooking
Posted in culinary history, food, food history, pumpkin, receipts, recipes, Soups | Tags: culinary history, food, food history, Food preservation, foodways, Soup
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